Mustard Herb Butter Roasted Prime Rib with AuJus

Mustard Herb Butter Roasted Prime Rib with AuJus

When youre looking for a special meal, I present my Surf and Turf Extravaganza! The centerpiece is a horseradish crusted prime rib roast from Mishima Reserve. This American wagyu beef cut is spectacular. Joining the fun will be some 6 oz garlic buttered lobster tails. Trust me, when you want to impress someone, this is the meal to cook.

For the roast, I made a horseradish-herb slather, and it really accents the flavor of the beef. Smoking the roast will make the already tender beef even more luxurious, as you will render some fats and collagens while cooking. MMMM, Im salivating thinking about how good it was! For the lobter tails, I used 6 oz tails and basted them with a garlic butter as they grilled.

To pull this off on the same grill, youll have to set up your grill for indirect cooking. Place all of your coals on ones side of the grill. On the non-hot side, I place a water pan underneath the area Ill be smoking the roast. I stabilized the smoker at 275 with pecan wood for smoke. As the roast gets within 10 degrees of your target temp, I added some more fuel to the fire and raised the lid. Lightly season the lobster tails and place on the hot side of the grill. While the lobster tails grill, your roast will finish up and rest at the same time. Easy Peasy!

The rib roast is a 2 bone roast, and comes tied to help keep the meat tight as it renders. So, you can simply slice this bad boy between the bones and serve two massive steaks. However, I sliced the bones out, and easily served four. Wagyu beef is richer than regular beef, and thus is more filling. That, plus the lobster tails, proved to be plenty for me and my guests.

Few cuts can match the opulent, indulgent feel of a prime rib. The dish is an experience not just for the senses but also the preparation and nuances involved. The perfect combination has just the right amount of crunch on the outside, is moist on the inside, and delivers mouth-watering flavor from the first bite. Whatever the menu, smoked prime rib makes the meal and everything else on the table is secondary.

Horsey Mustard Rib Roast was the perfect dinner for a special birthday party. This big boy was over 8 lbs. of juicy, tender perfection. Patti made a Horsey Mustard Sauce  with just a hint of fresh rosemary made even better with our own Smoked Garlic Sauce, Date Night Heat and Briggs True Texas Mustard Sauce and with a Kiss of Smoke from  Green Mountains Gourmet Blend BBQ Pellet. A delicious feast.

Den vigtige ting at huske på er tidstemperatur. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. Men nogle gange gør det regn.

Set the Traeger to 250, close the lid, and allow the smoker to preheat. It will take about 15 minutes to come to temperature. We like to use apple wood and hickory pellets for this recipe. They create the most delicious smoky flavor.

How do you carve a smoked prime rib?

We thought we knew how to cook prime rib to a faretheewell. Then we experienced this smoked prime rib and had to rethink everything we thought wed known. The spice rub in tandem with the gentle infusion of smoke produces a prime rib unlike any other.Angie Zoobkoff

What is the best wood to smoke prime rib with?

Remove meat from refrigerator 30 min. before ready to roast. Heat oven to 500F. Use boning knife to remove rack of rib bones, in one large piece, from meat, carefully cutting along edges of meat to remove the bones.

Remove meat from oven. Reduce oven temperature to 325F. Mix mayo, garlic, rosemary and mustard until blended; spread onto meat. Sprinkle with bread crumbs; press crumbs gently into mayo mixture to secure.

To prepare using a 4-lb. boneless prime rib, place roasting rack on foil-covered rimmed baking sheet. Season meat with salt mixture as directed; place on roasting rack. Roast in 500F oven 20 min. Remove meat from oven. Reduce oven temperature to 325F. Continue as directed, reducing the baking time as necessary until meat is cooked to desired doneness.


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